Sprucing up The Hidden Gardens

131118 gardens maintenance 403

 

As you may know, we’re ten years old this year. While we feel very grown up, our hair was getting a bit long, keeping the sunlight out and hiding our pretty face. We had a haircut courtesy of Mark Foster, a local tree surgeon. We feel a lot more open and bright as a result.

We also had some steeplejacks visit to survey the chimney in the Gardens. You don’t realise how tall the chimney is until you see a person at the top!

The Hidden Gardens win at Doors Open Day

131115 Best Neighbours award presentation

From left to right: Amanda Patterson (Director, The Hidden Gardens), Patricia Chalmers MBE (Chairperson, Glasgow Buildings Preservation Trust), Lesley McCue (Volunteer, The Hidden Gardens), Scott Green (Volunteer, The Hidden Gardens), Terry Strain (Community Sessional Team, The Hidden Gardens)

After the success of our Glasgow Doors Open Day event back in September, we were delighted to win the Best Neighbour Award at the Doors Open Day Civic Reception on Wednesday. Congratulations to our fellow winners, the Madrasa Taleem ul Islam on Nithsdale Road and the Gurdwara on Albert Drive.

Alan’s Vegetable Fritters with Beer Batter (Culture Kitchen Relay)

Shared by Alan at Loch Na Mhoid Community Garden in Black Isle on day 8 of the Culture Kitchen Relay. Serves 4.

Ingredients:
125g plain flour
¼ tsp salt
1 egg yolk slightly beaten
150ml Black Isle Beer (or a golden pale ale)
1 tsp curry powder
1 egg white, whisked until still
225g coarsely grated vegetables (carrot, courgettes, squash etc.)
Sunflower/rapeseed oil for frying

Method

1. Combine flour, salt, egg yolk, 1 tsp oil and beer together. Beat to a smooth batter.
2. Fold the curry powder and whisked egg white into the batter
3. Gently fold in the grated vegetables
4. Heat oil in a frying pan to a depth of about 2 cm
5. Drop large spoonfuls of batter mixture into the hot oil, spacing evenly
6. Cook for about 1 minute on each side
7. Remove fritters with a slotted spoon and let them drain on paper towels.

Many thanks to “The Boxing Clever Cookbook” by Jacqui Jones and Joan Willmot

Eileen’s Torta Pasqualina (Culture Kitchen Relay)

A festive Italian inspired recipe using Scottish ingredients shared by Eileen Wilkinson at Petrie Fine Foods on day 2 of the Relay. Makes 1 x 8” pie

Ingredients for rough puff pastry:
150g plain flour
75g butter, fridge cold and chopped into small squares
pinch salt
90ml very cold water

Pie filling ingredients:
1 clove garlic, finely chopped
1 onion
1 tsp fresh oregano
1 Tablespoon butter
150g cooked spinach
1 plain crowdie cheese
30g Dunlop cheese, grated
salt and black pepper
200g cooked potato, cubed
1 small egg
1 Tablespoon double cream

Method

Puff pastry method:
1. Very roughly mix together flour, salt and butter using a fork. Does not have to be well mixed.
2. Add water and draw together. Turn out on to a well floured surface.
3. Roll out to 1 cm thickness, fold over in thirds. Roll again and repeat approx. 6 times. The dough will be very rough at first with lumps of the butter so don’t worry, it will become smoother.
4. Wrap in clingfilm and rest in the fridge for 2 hours (while it’s in the fridge you can get on with the filling for the pie, see below). Roll and fold again 3-4 times. Divide in two, roll out one piece to line dish and other piece for top of pie.

Method:
1. Finely chop and sauté onion in butter until soft, add garlic and oregano and sauté for another minute or two, then cool.
2. Lightly wilt the spinach in a bit of water, cool, drain and chop
3. Mix together the cheeses, salt and pepper.
4. Peel potatoes, chop into cubes and boil until just cooked, then cool.
5. Beat egg. Gently fold together all the ingredients in a bowl. Only add cream if necessary to moisten.
6. Line pie dish with half the pastry and add filling, then gather up the sides of the pastry. Put pastry circle on top. Glaze with a little cream or milk.
7. Bake in preheated oven 180°C for 40 mins.

Malanga Fritter (Cuba)

Image

1lb Taro Root 
1 tbsp Parsley 
1 Egg
1 tsp of Vinegar 
Oil to fry

Method

1. Peel the (malangas) taro roots and then wash and grate them in a bowl
2. Add the egg, vinegar, parsley, salt and pepper to taste in the bowl
3. Mix all ingredients well in the bowl
4. Heat oil in a pan. Using a spoon pour the mixture to shallow fry
5. Fry on both sides until golden and let it stand on kitchen towel paper to remove excess fat

Serve hot with guacamole or any other dipping of your choice

The goings on at The Hidden Gardens on Glasgow Southside